100g prawns (cooked and shelled)
100g crabmeat
Juice of 1 lime
1 large shallot, sliced
1 red chilli, seeded and finely chopped
1 avocado, sliced
4 corn tortillas
4 tbsp salsa (or freshly chopped tomatoes)
4 tbsp sour cream
2 gem lettuce, shredded

Mix together the prawns, crab, lime juice, shallot, and chilli and marinate for 1 hour. Warm the corn tortillas on a hot, dry pan then build them up in the following order: lettuce, crab and prawn mixture, avocado, salsa and sour cream.

Makes four tortillas.

Chef’s note: I added finely chopped spring onions as a garnish, along with a sprinkling of Tajin – a mixture of lime, chili and salt. It’s the miracle seasoning (I add it to lots of things – and especially freshly popped corn).